Ingredients
- 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
- 1 teaspoon kosher salt, plus more to taste
- 3/4 cup whole milk
- 1/4 cup unsalted butter
- 4 teaspoons prepared horseradish (not beet colored)
- Freshly ground black pepper
Directions
In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
Put the milk and butter in the saucepan, and heat over medium-high heat until the butter melts and the milk is hot. Remove pan from the heat and add the horseradish. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper to taste. Serve immediately.
Cook's Note: The potency of prepared horseradish can vary greatly, so adjust the quantity to taste, if needed.
- Copyright 2001 Television Food Network, G.P. All rights reserved
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By davenports05_54...
Grapevine, TX
on May 01, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
After visiting a 5-star restaurant for my first wedding anniversary where we had horseradish mashed potatoes for the first time, my husband begged me to find a recipe to try at home. I found this one along with a few others on foodnetwork.com, but this one seemed the easiest out of them all and the ingredients all were already in my fridge. My husband was drooling for more of these after his first helping, and so was I. They were PERFECT. I wouldn't have changed a thing. There was just enough horseradish to give it that extra kick, but not too much that it cleared your sinuses. We also didn't have to add very much salt to taste at the end because the salt we added when we boiled the potatoes seemed to bring out just enough flavor. If I had 10 hands, I would give this recipe 10 thumbs up. It tasted wonderful and was SO easy to make. I can't wait to eat the left-overs tonight.
Read all 1 reviews